Wine Dinner

The Henry Schuerman Commemorative Wine Dinner

Thursday, June 16th 6:30-9 pm
Blazin’ M Ranch


6 wineries, 6 Chefs and an After Hours Western Party


This innovative wine dinner commemorates the late, great Henry R. Schuerman.  Originally a baker by trade, Henry was the first pioneer in the greater Verde Valley to commercially cultivate grapes and make them into wine (believed to be Red Zinfandel).  In addition to producing the Schuerman “Red Rock” wine, he also sold tens of thousands of pounds of grapes to immigrant families in the area for their own traditional winemaking.  Henry was literally the father and founder of winemaking in our great valley and his name shall live on in this annual feast held in his honor.

This historic six-course, wine pairing menu will be a “Fine Dining” version of the comfort food the early settlers may have been eating on the Schuerman ranch.  Think gardens, orchards, stream fishing, hunting and gathering.  As an added treat, many descendants of Henry Schuerman will also be attending the meal and they are providing us with old photos and memorabilia!



Page Springs Cellars
Arizona Stronghold
Burning tree Cellars
Pillsbury Wine Company
Fire Mountain
Chateau Tumbleweed


Chris Dobrowski – Schoolhouse Restaurant
Bryan Nowicki – Page Springs Cellars
Michelle Jurisin – Nick’s, Bocce, The Tavern, & Grapes
Rochelle Daniel – Cress Restaurant at L’auberge
Chris Smith – Seed Restaurant
Chris Wolf – The Arizona Culinary Institute

Tickets: $75 Advance, $80 – 2 Weeks Out, $85 Day of

Address: 1875 Mabery Ranch Road, Cottonwood, AZ 86326

Pairing Menu


PSC House Made Charcuterie & Settler Era Cheeses
Smoked Venison & Herb Sausage
Applewood cold smoked Pork Belly
Selection of Locally farmed Goat cheeses and Cheddars
Malvasia Grain Honey Mustard. PSC estate Peach and Nectarine Jam, PSC Estate Black Garlic
Pillsbury Wine Company
2014 Wild Child White, 2015 One Night Stand Rose, 2014 Wild Child Red

Bryan Nowicki – Executive Chef – Page Springs Cellars
Sam Pillsbury – Winemaker – Pillsbury Wine Company

Course One

Charred Corn & Beet Salad
Roasted tomatoes, Red Onions and Zucchini, Watercress,
Wild Arugula, Arizona Goat Cheese, toasted Pine Nuts & Prickly Pear Vinaigrette
Chateau Tumbleweed
2015 Descendants

Michelle Jurisin – Executive Chef – Bocce
Joe Bechard – Winemaker – Chateau Tumbleweed

Course Two

Chardonnay Oak-Barrel Smoked Local Trout
Rye Toast Point, PSC Peach Compote, Blackberry Gastrique
Fire Mountain Winery
2015 Cicada Rose
Chris Smith – Executive Chef – Seed Restaurant
John Scarbrough – Winemaker – Fire Mountain Winery

Course Three

Confit of Rabbit Cassoulet
Beans, Spring Garlic Puree, Wild Mushrooms
Burning Tree Cellars
2014 Colibri Vineyard Grenache

Rochelle Daniel – Executive Chef – L’Auberge de Sedona
Corey Turnbull – Winemaker – Burning Tree Cellars

Course Four

Arizona Hunt “Unit 8” Elk Shepherd’s Pie
THAT brewery Monsoon Mud Stout & Mash Top, Braised in Flagstaff Toadstools, Bramble Farms Heirloom Carrots,
Willowbrook Farms Golden Onions, Schoolhouse Arizona Snap Pea Tendrils
Page Springs Cellars
2014 Highlands

Chris Dobrowolski – Executive Chef- Schoolhouse Restaurant
Eric Glomski – Winemaker – Page Springs Cellars

Course Five

Dessert Trio
Apple, Pear, Quince, Raisin Strudel with Caramel Cremeux, Apricot-Almond Petit-four
Yogurt Panna-cotta with Arizona Honeycomb, Fig Jam, and Honey cookie
Arizona Stronghold Vineyards
2014 Bonita Springs Vineyard Muscat or 2015 Bruzzi Vineyard Vidal Blanc “ZAS”

Chris Wolf – Head Chef & Culinary Arts Instructor – Arizona Culinary Institute, Scottsdale
Murphy Moore – Executive Winemaker – Arizona Stronghold Vineyards

Please note the menu will be served “as is”, there will be no gluten free, vegan, vegetarian or non-alcoholic options or substitutions due to the complexity of the undertaking.
Menu items subject to change based on seasonal availability.